Onion bhajji recipe| vengaya bhajji recipe

Onion bhajji recipe, how to make onion bajji

Onion bhajji is a crispy, delicious and spicy Indian snack similar to fritters. Onion bhajji is a very famous snack of South India and is usually served as a snack with a cup of tea or coffee. Onion bhajji would be crispy outside with strong caramelized onion flavor. Onion bhajji is sometimes called as onion pakora in some regions.

Preparation

1. Grind red chillies, curry leaves, asafoetida, cumin seeds, and salt to a semi fine paste. In a large mixing bowl, add besan flour, rice flour, and ground paste to the flour.2. Add water little by little and mix well. Make a thick batter and whisk well to avoid lumps. Now add cooking soda and combine well. The batter should be able to coat the onion slices well.3. Meantime, slice the onion into 1/4 inch thick. In medium flame, heat the oil for deep frying. Then, dip the onion slices one by one in the batter. When the oil is hot, drop the onion slices gently into the hot oil one by one. 4. Deep fry it until golden brown. If the oil fumes, then simmer the flame for few minutes and then deep fry the onions. While frying the onions, pour the hot oil over the bhajjis as its getting cooked to make it puff nicely. Drain in paper towels.Now, Onion Bhajji is ready! Serve hot with coconut chutney.

Notes.

Make sure the consistency of the batter is not too thick nor too thin. If the batter is vry thick, then the outer part of the onion bhajji would be cooked while the inner part would remain uncooked

Cook the onion bhajji in medium flame.

Make sure you don’t add cooking soda more than required, otherwise it will drink too much oil.

Onion bhajji recipe below:

Vazhaikkai Bajji recipe - A very tasty, crispy and delicious Vazhaikkai/Plantain Bajji made with few spices and besan flour.

Ingredients

Vazhakkai/Plantain – 1

Besan Flour – 1 cup

Cooking Soda – 1/4 teaspoon

Rice Flour or Dosa Idli Batter – 1/4 cups

Water – as required

Oil – to deep fry

To Grind

Red Chillies – 5 nos.

Curry Leaves – 4 nos.

Asafoetida – tamarind-sized

Cumin Seeds/Seeragam – 1/2 teaspoon

Salt – 1 teaspoon

Instructions

In a large mixing bowl, add besan flour and Rice Flour. Set aside. Grind red chillies, curry leaves, asafoetida, cumin seeds, and salt to a semi fine paste. Add the ground paste to the flour.

Add water little by little and mix well. Make a thick batter and whisk well to avoid lumps. Now add cooking soda and combine well. The batter should be able to coat the plantain well. Meantime, peel off the plantain’s skin using a peeler or knife. Slice them 1/4 inch thick and immerse the slices in water until use.

In medium flame, heat the oil for deep frying. Just wipe the water from the plantain using a tissue paper. Then, dip the plantain slices one by one in the batter.

When the oil is hot, drop the plantain gently into the hot oil one by one. Deep fry it until golden brown. If the oil fumes, then simmer the flame for few minutes and then deep fry the plantains. While frying the plantains, pour the hot oil over the bhajjis as its getting cooked to make it puff nicely. Drain in paper towels.

Make sure the consistency of the batter is not too thick nor too thin. If the batter is very thick, then the outer part of the plantain bhajji would be cooked while the inner part would remain uncooked.
Cook the plantain bhajjis in medium flame.
Make sure you don’t add cooking soda more than required, otherwise it will drink too much oil.